sous vide chicken wings
I was recently reading an article on Serious Eats about double-frying chicken wings. The author calls for them to be fried at a relatively low temperature (225F or so) for a long while to par-cook them, after which they can be chilled/frozen/held at room temperature for a time before they are fried again at a very hot temperature (400F). The result? Juicy on the inside and very crispy on the outside. The author himself likened this method to making duck confit – a process Read more [...]

I can't say enough what a difference it makes to grind your own meat when making hamburgers, meatloaf, meatballs, chili, or anything else that requires ground meat. I use the KitchenAid Grinder Attachment since I already own a KitchenAid Stand Mixer and it does a great job. It's also easy to clean since it is removable and comes apart easily (and is dishwasher safe).
A few tips to get the most out of this attachment:
Trim gristle and large chunks of solid fat from the meat.
Cut meat into Read more [...]